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Alsatian soup

Alsatian soup


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Wash the vegetables and peel them, if necessary. Cut the potatoes into cubes, cut the onion into juliennes, cut the mushrooms into thin slices, cut the tomatoes and bell peppers, put the carrot in a small grater.

Put oil in a pan and cook the onion until it becomes translucent, then brown the potatoes, carrots and mushrooms just enough to get a little color.

After that, put them in a pot with 1.5-2 liters of water to boil for about 30 minutes. After a quarter of an hour add the diced peppers and tomatoes, season with salt and pepper to taste. At the end, add the chopped green parsley.


10 recipes for meatless soups

The vegetables are washed and peeled, if necessary, then: onion, (should be green) cut into julienne. The potatoes are cut into quarters and then half each slice. Mushrooms are cut into thin slices. Tomatoes and peppers are cut into cubes, carrots are given through a small grater.

Put oil - olive, if you have it and if you like its taste in food - in a pan and first add the onion with a few bay leaves, until it becomes translucent, then brown a little the potatoes, mushrooms and carrots. Just to get a little color, you don't have to fry them right.

Then put in a pot with 1.5-2 l of water to boil over medium heat for about 30 minutes. After a quarter of an hour, add the tomatoes and peppers. It goes well with salt and pepper. Finally, add the chopped parsley and turn off the heat.

Whoever wants, can put borscht, or can sour this soup with anything else he gets used to, turning it into soup.
Serve with fresh, chopped parsley, placed directly on the plate.


Alsatian Soup - Recipes

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  • 25 g butter
  • 2 tablespoons olive oil
  • 800 g sweet onions
  • 2 eggs
  • 200 ml liquid cream
  • 60 g race parmesan
  • 4 strips of bacon
  • 50 ml white wine
  • salt
  • pepper

First we prepare the dough.

Mix all the ingredients in a bowl, adding the butter directly from the refrigerator cut into cubes. To get a good dough it is very important to be worked carefully, crushing the pieces of butter with your fingers. Shape a ball of dough, wrap it in cling film and leave to cool for at least 30 minutes.

While the dough relaxes, prepare the filling and start with the onion.


Combine the butter and olive oil in a bowl and when they start to heat up, add the onion, mix, cover with a lid and leave the bowl on the right heat for about 30 minutes, until the onion begins to soften.

10 minutes before it was ready, I added the finely chopped bacon and white wine.

Take the dough out of the fridge and spread a sheet of it to cover the surface of a tart tray lined with butter and flour beforehand.

We assemble the dough in the tray, cover it with baking paper and fill it with beans. Put the tray in the preheated oven at 190 degrees for 12 minutes.

Mix the beaten eggs with the liquid cream and Parmesan.

Remove the onion bowl from the heat source and incorporate the egg mixture, stirring vigorously and continuously.

Season with salt and pepper to taste.

Remove the dough from the oven, remove the baking paper with the beans and pour the filling.

Bake the tart for another 25-30 minutes, until lightly browned. I don't like it to be too colorful, I prefer it the way it came out.


It went so well with a glass of wine that I still opened the bottle, plus a salad with arugula and cherry tomatoes. I tasted it hot and cold, it is good in any variant.


Alsatian soup (post)

The vegetables are washed and peeled, if necessary, then: onion, (should be green) cut into julienne. The potatoes are cut into quarters and then half each slice. Mushrooms are cut into thin slices. Tomatoes and peppers are cut into cubes, carrots are given through a small grater.

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Put oil - olive, if you have it and if you like its taste in food - in a pan and first add the onion with a few bay leaves, until it becomes translucent, then brown a little the potatoes, mushrooms and carrots. Just to get a little color, you don't have to fry them right.

Then put in a pot with 1.5-2 l of water to boil over medium heat for about 30 minutes. After a quarter of an hour, add the tomatoes and peppers. It goes well with salt and pepper. Finally, add the chopped parsley and turn off the heat.

There are countless reasons why "health" rhymes with "salad"

Whoever wants, can put borscht, or can sour this soup with anything else he gets used to, turning it into soup.
Serve with fresh, chopped parsley, placed directly on the plate.


Fluffy guguluf with lemon

Today we prepare together a delicious recipe - Fluffy Guguluf with lemon - perfect for morning coffee, for the school package and the sweet snack. It is an easy to make cake, fluffy and moist, which keeps very well for 3-4 days in a hermetically sealed casserole or in the refrigerator.

I have to admit: the first guguluf which I made was… for the sake of the baking form! I was at the beginning of the blog, in 2007 and I was discovering new forms of baking, other than the round shape of the cake and the cake / cake tray. But my love for guguluf or bundt cake (as it is known in America) or Ciambella (as it is popular in Italy) started with my visit to America. There I discovered so many types of Guguluf: Red Velvet, Brownie, Carrot Cake, Apple Spice… all delicious and all wonderful!

Why should you try the Guguluf Fluffy Lemon Recipe?

Today I show you a very quick version of Guguluf - Fluffy Guguluf with lemon. It is a fluffy cake, super good-looking and not too sweet, only good to enjoy with tea, coffee or hot chocolate. I think the shape of the cake and the glossy icing make it perfect for Christmas and festive meals!

For the fluffy Guguluf recipe with lemon, I used Margaritar sugar, the sugar I have been using for years for cakes, a classic sugar, which my mother and Buni Sia, the supreme housewife, trust me! In the Margaritar range you can find caster sugar but also 3 types of powdered sugar, for cakes and sweets perfect for carolers!

Ingredients for Fluffy Guguluf with Lemon:

  • 4 eggs
  • 150g old Margarita
  • 250g natural Greek yogurt
  • peel and juice from a lemon
  • 150g oil
  • 350g flour
  • a sachet of baking powder
  • vanilla essence to taste
  • a pinch of salt

Ingredients for Guguluf fluffy glaze with lemon:

Preheat the oven to 160 ° C and line with butter and flour or spray non-stick special tray for guguluf. Separate eggs. Beat the egg whites with a pinch of salt until we have a fluffy meringue. In another bowl, mix the yolks with the caster sugar and vanilla until you have a cream like ointment. Add lemon juice and peel, yogurt and oil. We mix. At the end we add sifted flour together with baking powder. Homogenize very well.

Add the egg whites and incorporate them with a spatula, with movements from top to bottom, folding, so as not to remove the air from the composition. Pour the composition into the pan. Bake for 45-50 minutes or until the toothpick test passes. Being a tall cake, I advise you to use a skewer to test the cake. The wooden skewer should come out without traces of dough. This way we know that our fluffy hood is ready.

While the hood is in the oven, prepare the icing. Mix the extra-fine powdered sugar with the lemon juice, using a whisk. We need to get a very fine, glossy glaze without lumps. Pour the lemon glaze over the guguluf.


Ramen

Ramen is not a soup, it is a symbol and a story, a human smile, slightly sad, encouraging at the same time, a brushstroke in human history, meant to remind us that we are, from a fundamental point of view , as. We all stop our work, as much as it suits our age and health, in the intimacy that is born between us and a bowl of nourishing and miraculously healing soup.
The story of this Japanese symbol, simplified with the necessary excuses, is one of resurrection. Ramen is a nutritious soup, made from small amounts of ingredients and has become the general dish in a Japan under reconstruction after World War II. Its origin, it seems, is in Chinese cuisine, but this does not matter because such a food could be born anywhere. Significantly, Japan has turned it into a national symbol, as evidenced by the more than 20,000 restaurants in its territory that serve only this specialty.


We are all indebted to Ramen! Why do I say that?
The foundation of this recipe is meat and noodle soup. The pillars are garlic, green onions, egg, pieces of meat. Any of these pillars may be missing or may be replaced with something similar, according to everyone's taste. The important thing is to like it and feel that it makes you feel good.

My Ramen recipe is as follows:
Chop half a leek and grate a carrot. I fry them slowly, in a saucepan in 2 tablespoons of good oil.


When the leeks take on color, I add a clove of crushed garlic and a tablespoon of soy sauce. Mix for a few seconds and pour a liter of hot chicken soup.
Separately, cool in a non-stick pan a few slices of ham with a layer of meat, cold smoked, local. It can be replaced with bacon. When they have become crispy, fry in the remaining fat two mushrooms cut into thin slices, also with a foot.
Boil a hard-boiled egg and cut it in half. Heel in the form of chopsticks a little leek.
I place the noodles instantly in the bowl, pour soup over them, add the pieces of crispy ham, mushrooms and boiled egg. Garnish with leeks and season with a cayenne powder.


Instant noodles can be replaced with some homemade, fresh pasta, dried noodles, rice pasta, all previously cooked according to general instructions. The other ingredients, any ingredients and any type of soup, as I told you, are lego pieces for your creativity and taste.
Obviously, the need for a cheap and nutritious stew to ensure the strength and health of a people impoverished by war has disappeared, but the Ramen remained on the table of the Japanese, becoming an emblematic character and silent witness of a historical moment. It is a soup, but at the same time it is a symbol because, beyond the styles of cooking and placing on the plate, hunger and appetite, the food had and has a sacred and a historical dimension that you must not forget. on her way to refinement.


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Tebasaki is a traditional Japanese dish that involves marinated chicken wings in iced sake with ginger, then fried in an oil bath and mixed with a sauce also based on sake and mirin (rice wine). I adapted it. a lot :) Because I didn't have sake and mirin, I used semi-dry white wine. Because I try, in general, to avoid frying in oil, I used the grill pan. & Icircn fine, because I'm working on a recipe book based on chicken breast, I used chest and not wings. :)

ingredients (for 2 servings)

4 slices of chicken breast (about 200 g)

3 tablespoons white sesame seeds

I made a very simple marinade - 100 ml of wine, mixed with ginger given on a small grater and 1 teaspoon of honey. I marinated the chicken slices in the fridge for an hour. As the hour passed, I took out the slices and put them on the hot grill. 5 minutes on each side, then I took them out and put them aside. In an bowl, I made the sauce. I mixed the other 150 ml of wine with the soy sauce, the crushed garlic cloves and the second teaspoon of honey. I then put the 3 tablespoons of sesame. You can put only 2, depending on how much you like sesame. I put the sauce in a pan and brought it to the boil. Then I added the chicken breast, cut into slices. I left it there for 4-5 minutes, until the sauce dropped. The original recipe uses starch to swallow it, but I don't like starch, so I avoided it. Finally, I took out the chicken breast pieces on the plate.

It's just a recipe idea, based on which everyone can play as they want. But the simple combination of flavors, sweet and spicy, will delight your taste buds. Good appetite :)


Wednesday, March 20, 2019

Pork kidney with garnish of pods and potatoes

Simple recipe, ready in 30 minutes.

Ingredients: Pork or beef kidneys, beans, small potatoes, salt and pepper, oil, butter, parsley, garlic, lemon juice

The kidneys are washed in cold water and kept for half an hour in cold water with vinegar. Cut into pieces and sauté in a little oil. Add water from time to time and let it boil and lower the water. Add salt and pepper. Optionally you can add a glass of dry white wine. Let the wine drop. It will form a sos tastes.

The pods are boiled in water with a little salt. It does not boil much, about 8 minutes, to remain crispy. Drain and wash with cold water so that they remain intense green. Put the pan on the fire and add two cubes of butter. Leave it until the butter melts, mix it so that all the pods are rolled in butter. Put crushed garlic and mix. That's it.

Boil the small potatoes with their skins. When they are ready, drain the water, put them in a bowl, put butter on them - two, three cubes, depending on how many potatoes you have, lemon juice, chopped parsley. Mix well.


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